Preheat your oven to 175°C (350°F). Grease two 20cm (8-inch) round cake pans and line the bottoms with parchment paper.
Sift together the cake flour, sugar, baking soda, and salt in a large mixing bowl until well combined. This aerates the dry ingredients and removes lumps.
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, red gel food coloring, and vanilla extract until the mixture is smooth and vibrant red in color.
Gradually pour the wet mixture into the dry ingredients, gently folding with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy but smooth.
Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Tap the pans lightly on the counter to release any air bubbles.
Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out clean. The cakes will be deep crimson and slightly cracked on top.
Remove the cakes from the oven and let them cool in pans for about 10 minutes. Then, transfer to a wire rack and cool completely, about 1 hour. Wrap in plastic if not frosting immediately.
While the cakes cool, prepare the frosting by beating the softened cream cheese and butter together until silky and smooth. Gradually add powdered sugar, one cup at a time, until fluffy and spreadable.
Slice each cake layer horizontally if you prefer thinner layers. Spread a layer of frosting on the first layer, then arrange a handful of thinly sliced strawberries on top for burst of freshness.
Stack the second layer on top and apply a generous coat of frosting over the entire cake. Smooth the sides and top with a spatula, then decorate with additional strawberries if desired.
Refrigerate the cake for at least 30 minutes to set the frosting. Slice with a serrated knife and serve at room temperature to enjoy the fluffy layers and bright berry flavors.
